Sweet and Spicy Stir-Fry
Quick, easy, and DELISH!
Servings: 6 servings
Ingredients
- 2 chicken breasts, chopped to bite size pieces can sub tofu, or beef
- 2 tbsp sesame oil
- 6 tbsp light brown sugar
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1 tsp ground ginger
- 1 tsp sriracha sauce
- 2 tsp garlic, minced
- 1 red or any color you desire bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 4-6 button mushrooms chopped
- 1/4 cup white onion chopped
- 3 green onions, chopped
- 1/4 cup peanuts chopped
Instructions
- In wok on med-high heat add 1 tbsp of sesame oil.
- Add chicken and season with salt, pepper, and garlic powder to liking.
- Cook for 10 minutes or until no longer pink
- Remove from the pan and set aside
- In a small bowl combine the brown sugar, soy sauce, fish sauce, rice wine vinegar, ginger, sriracha sauce, and garlic. Whisk. Set aside.
- Now to the wok on high heat add 1 tbsp of sesame oil.
- Add the carrot, white onion, and bell pepper. Saute for 4 minutes.
- Now add the mushrooms and green onions. Saute for another 4 minutes.
- Now add the chicken back to the wok. Stir well.
- Whisk the sweet and spicy sauce and pout into the wok. Stir.
- Saute the mixture until the sauce has cooked down and thickened, about 5 minutes or so.
- Pull off the heat and sprinkle with chopped peanuts.
- I like to serve over a steamy bed of jasmine rice!
- ENJOY!!